This is it! Japanese Souffle Cheesecake
This is it! Japanese Souffle Cheesecake

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, this is it! japanese souffle cheesecake. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

This is it! Japanese Souffle Cheesecake is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. This is it! Japanese Souffle Cheesecake is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook this is it! japanese souffle cheesecake using 8 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make This is it! Japanese Souffle Cheesecake:
  1. Get unsalted butter (50g)
  2. Take sliced cheddar cheese
  3. Get Milk
  4. Get honey
  5. Make ready Eggs, separate yolk and white
  6. Make ready cake flour
  7. Get granulated sugar (90 g)
  8. Get Vanilla extract
Steps to make This is it! Japanese Souffle Cheesecake:
  1. ＊Tips＊ :Place the parchment paper on a round 7 inch cake pan. :Sift the flour. :Preheat oven to 320F (160C). :Prepare boiling water for the water bath. :Dry all baking tools. :Measure all ingredients before starting.
  2. Melt the cheese in milk. Turn off the heat, add butter and honey, then stir till melted. Set aside.
  3. Beat egg white with electric mixer till its a dense foam. Beat 3 min at high speed, add sugar, then 45 sec at low to medium speed.
  4. Add yolk into cheese mixture a third at time. Mix well.
  5. Add the flour into the cheese mixture until well mixed. Add vanilla oil to taste.
  6. Mix the meringue into the cheese mixture a third at a time.
  7. Pour into the cake pan, lift and drop the pan on the counter to pop the air bubbles (don't splash!).
  8. Bake in a water bath for 20 min. Reduce the heat to 280F (140C), and bake it another 40min. If the top starts to brown, cover with aluminum foil.
  9. Cool down in the oven for 30 min. then remove from the pan, if it is touchable.
  10. If using apricot jam, mix 1 tsp jam and 1 tsp warm water. Brush it over the top. Or you may sprinkle with powdered sugar. Please leave the cheese cake in the refrigerator at least for a day.
  11. Yummmm! Silky smooth! Enjoy (o´∀｀o)

So that is going to wrap it up for this special food this is it! japanese souffle cheesecake recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!